chicken enchiladas

the ingredients

2 pounds of cooked chicken

1 (10.75) ounce can of condensed cream of chicken soup

1 1/4 cups sour cream

1/4 teaspoon chili powder

1 tablespoon butter

1 small onion, chopped

1 (4 ounce) can chopped green chilies, drained

1 (1.25 ounce) packet of mild taco seasoning mix

1 bunch green onions, chopped, divided

1 cup water

1 teaspoon lime juice

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

5 (12 inch) flour tortillas

3 cups shredded cheddar cheese, divided

1 (10 ounce) can enchilada sauce

1 (6 ounce) can sliced black olives

• cook your chicken however it is convenient for you. i boiled three leg quarters, simmered them for 1.5 hours then removed the meat from the bones.
• bring the cream of chicken soup, sour cream and chili powder to a simmer and keep warm in a saucepan.
• heat the butter in a skillet. stir in chopped onion and cook for 5 minutes. add the shredded chicken, chopped green chilies, taco seasoning, half of the chopped green onions, and water. simmer for 10 minutes. stir in lime juice, onion and garlic powders and simmer for an additional 10 minutes.

• preheat oven to 350*. stir 1 cup of the soup mixture into the skillet with the chicken mixture. spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• fill each tortilla with chicken mixture and sprinkle with cheddar cheese before folding. fold tortillas and place seam-side down into the prepared baking dish.

• pour enchilada sauce over the enchiladas. cover with remaining cheddar cheese, chopped green onions and sliced olives.
• bake for about 25 minutes, or until cheese melts.

you can find the original recipe here.